Obi Non
Non bread is sacred in Uzbekistan. It must never be placed face-down. When a traveller departs, they take a bite of non and the rest is kept until they return.
Uzbek tandoor bread — round flatbreads stamped with a chekish pattern and baked on the walls of a clay tandoor until golden and slightly charred on the bottom.
Ingredients
Method
Mix flour, yeast, water, salt and oil to a soft dough. Prove 1 hour.
Divide into rounds. Flatten with hands. Stamp centre pattern with a fork or chekish.
Wet the back. Stick to the inside wall of a hot tandoor or bake at 250°C for 12-15 minutes.
Brush with butter immediately.
Wetting the dough back helps it stick to the tandoor wall — it falls off if dry.
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